Summary
Overview
Work History
Education
Skills
Timeline
Generic

KAYATANA THOMPSON

Director of Dietary
St Louis,MO

Summary

Dedicated candidate eager to leverage knowledge of nutritional science. Ambitious Director of Dietary Services with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.

Overview

13
13
years of professional experience

Work History

Dietary Executive

Ensign North Mountain Medical Rehabilitation
Phoenix, AZ
03.2022 - Current
  • Coordinated and monitored purchases, preparation and delivery of meals for patients and families.
  • Plans, directs, and supervises activities of the dietary staff· Operates dietary department in a safe and sanitary manner by ensuring compliance with Federal, State, and local regulations and following established policies and procedures.·
  • Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
  • Participated in medical staff meetings and other committees related to nutrition care.
  • Investigate and resolve complaints regarding food quality, service, or accommodations
  • Participate in menu planning, substitution list, therapeutic diets and industry trends. Nutritional status and eating function.
  • Implements standards of production, quality, safety, and sanitation; performs periodic inspections to ensure standards are maintained. Provides for the maintenance of equipment and for work areas in a clean and orderly manner including proper cleaning. Understands and implements HACCP procedures.
  • Evaluates employee performance and competence on-going basis, ensuring that staff is competent to prepare and serve meals to patients as appropriate to diagnosis, age, ethnic or religious background, and/or preferences of patient.
  • Revitalized customer satisfaction, thereby increasing returning customers by 43%
  • Control expense costs by staying 4 thousand dollars under budget, monthly

Clerk I

QuikTrip
02.2022 - Current
  • Greet customers when entering establishment.
  • Heavy cash handling, prep and prepare food orders upon customer ordering
  • Assists in counting and recording inventory. Assists in keeping stockroom, warehouse and loading area in a clean and orderly condition.
  • Display and organize products in stores for all customers to locate easily and help customers in billing and payment processes at the stores counter.
  • Drove customer loyalty and consistent sales through friendly service and knowledgeable assistance by 10%
  • complete assigned UpKeep/DAW tasks and meet operating standards by complying with and supporting QT Policies & Procedures, QT Purpose and Core Values, Standards of Store Operations, and all QT programs, at the direction of the Store Manager and/or Assistant .

Food Service Supervisor

Summit/ Elior c/o Juvenile Detention Center
04.2017 - 02.2022
  • Enjoy recipe development, testing, standardization and implementation following HACCP guidelines.
  • Meets targeted profit objective by controlling food, supply, and labor costs and maximizes sales potential through aggressive marketing and/or promotions
  • Incumbents acting as assistants to Food Service Managers typically work in installations employing at least 8 full-time- equivalent employees, with a minimum budget of $45,000 and having a food service operation serving at least 650 inmates daily. Incumbents may in addition to the above perform the duties outlined in the Series Concept.
  • To ensure operation of food and Nutrition Management Section within Department of Adult/ Juvenile Corrections/Prisons is standardized and managed efficiently, provides nutritionally adequate meals for over 650 inmates. Meets governmental health and safety standards.

Sous Chef

Brookview at Stonebridge Nursing Home
06.2015 - 01.2017
  • Directed and oversaw all front of the house F&B operations to include but not limited to execution of "First Class” service standards, by ensuring that all guests felt welcome and were given responsive, friendly, and courteous service at all times
  • Oversaw production of all beverages, food service timelines and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
  • Created and implemented new beverage offerings/menus/wine dinners/tastings, etc., for guests and owners based on current beverage trends and regional tastes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Retail Supervisor

Morrison Company in c/o Missouri Baptist Hospital
11.2014 - 04.2015
  • Performed duties such as bank drops, accounting, meal planning, guest and employee meal counting and handling, invoicing and vendor relations
  • Ensured all facilities had sufficient supplies and maintained periodic inventories of supplies and materials.
  • Led team of 20 full time retail associates to exceed sales targeted by 6%
  • Meet financial goals by analyzing variances, initializing corrective actions in preparing annual budgets; formatting pricing, policies, scheduling expenditures.
  • Recruit, coach, counsel, discipline and train employees.
  • Ensure promotions of items are accurate and in tune with companies standards.

Sous Chef

Lumiere Casino
01.2010 - 09.2014
    • Interacted with guests, clients, and owners to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
    • Ensured that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the preventative maintenance programs
    • Ensured compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards clean and uncluttered during preparation and serving of food to guests
    • Used the correct portion control utensils during the preparation and service of all menu items
    • Utilized proper techniques to taste prepared food to ensure quality taste and palatability to ensure that food is served in an attractive, appetizing manner and evaluated meals sent from the kitchen of other serving areas.
    • Developed new recipes and flavor combinations to enhance customer dining experience.

Education

Bachelors - Health Education & Promotion

Arizona State University
Tempe, AZ
05.2024

Certification - EMT/ BLS Basic Life Support

Unitek EMT
Tempe, AZ
04.2022

Associate of Applied Science - Culinary Arts

St. Louis Community College Forest Park
St Louis, MO
05.2008

Skills

  • Patient Engagement
  • Time Management
  • First Aid
  • Quality Assurance
  • Computer Skills
  • Dietary Guidelines
  • Interdisciplinary Care
  • Portion and Cost Control
  • Healthy Eating Habits Promotion
  • Food and Nutrition Research
  • Food Safety and Sanitation
  • Control Inventory Costs
  • Teamwork and Collaboration

Timeline

Dietary Executive

Ensign North Mountain Medical Rehabilitation
03.2022 - Current

Clerk I

QuikTrip
02.2022 - Current

Food Service Supervisor

Summit/ Elior c/o Juvenile Detention Center
04.2017 - 02.2022

Sous Chef

Brookview at Stonebridge Nursing Home
06.2015 - 01.2017

Retail Supervisor

Morrison Company in c/o Missouri Baptist Hospital
11.2014 - 04.2015

Sous Chef

Lumiere Casino
01.2010 - 09.2014

Bachelors - Health Education & Promotion

Arizona State University

Certification - EMT/ BLS Basic Life Support

Unitek EMT

Associate of Applied Science - Culinary Arts

St. Louis Community College Forest Park

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KAYATANA THOMPSONDirector of Dietary